Kat’s Kentucky Paella {Recipe Revealed!!}

Edit: Recipe loosley inspired by this one.
Paella=pah-EH-yah.
The double L is pronounced like the Y in ‘yet’.
Paella is a Spanish dish with the main players being rice, saffron and different types of meats. Typically a mix of seafoods, chorizo, or chicken.
To me, it is a Spanish version of jambalaya. Don’t tell either ethnic group I said that, it was not meant to be a slight on anyone’s cooking.

I wanted to make something special for our 2nd wedding anniversary. For my version of paella, I cut some corners that helped me save time in cooking, but definitely did not show in the final product.

I used pre-spiced box rice mixes rather than plain white rice. And I used paprika in place of saffron. Initially, I wanted get fancy and use real saffron, but there were no grocery store options under $18. Maybe next time, Mom mentioned she had some saffron in the back of her spice cabinet somewhere.

Kat’s Kentucky Paella

• Two 12 oz. boxes of jambalaya rice mix (Tony’s or Zatatan’s)
• Water and oil/butter as called for on box

• 2 large chicken breasts
• 8 oz Smoked sausage, kielbasa or chorizo. (I used half a link of smoked sausage)
• Salt, paprika, and poultry seasoning to taste

•Olive oil for pan
• 1 Sweet onion, chopped
• 4 large garlic cloves, minced
• Paprika, salt and pepper to taste
• One 14.5 oz can diced tomatoes

• 12 oz fully cooked/cleaned small salad shrimp
• Olive oil
• Paprika

Step One
-Follow directions on jambalaya rice boxes.
-At the end of the cook time, do not worry about complete tenderness or all water being cooked away.
-Allow rice to rest.

Step Two
-Sprinkle chicken breasts with poultry seasoning, salt and paprika.
-Grill chicken and smoked sausage. Note: You could also bake or pan fry these meats, whatever you prefer. Basically, get it cooked up!
-Once fully cooked, chop up meat into preferred (bite sized) pieces and mix into cooked rice pot.

Step Three
-Toss spices, minced garlic and chopped onions into a large wok or skillet with olive oil and cook until transluscent.
-Add undrained can of diced tomatoes and cook for about five minutes.
-Dump skillet contents into pot with cooked rice and combine well.

Step Four
-Dump shrimp into skillet.
-Cook for about five minutes.
-Mix shrimp into rice pot reserving 1/3 or 1/4 of the shrimp for a topping.

Step Five
-Dump rice, veggies and meat into casserole dish.
-Top with reserved shrimp
-Cover and bake at 400°F for 30 minutes.

Happy Cooking!
~Kat

Day 138: 1st Anniversary

Sorry for the jump in posts. My wedding anniversary was the 10th and I got a bit distracted with my kissy faces with Kit.

I got off work early and Kit came to pick me up. I had flowers waiting in the mini vase in the car. The new VW bug’s come with a small vase by the steering wheel.
I got home and there was a huge vase of flowers (pictured). The reason the floaers are so special to me is I went back and forth with both Mom’s about what kind of flowers for the wedding. Silk flowers (gravestone); bunch of expensive roses; paper origami flowers; none at all.

A day or two before the wedding I was exclaiming to Kit how the wildflowers were blooming just for us. And then everything clicked.
Not storebought or fake but wildflowers for my wedding. Handpicked by my husband to be the morning of the wedding.

Pictured also is a slice of our wedding cake left over. Happy first year anniverasaey to Kit! The best man for Kate :-)